Original Creole Seasoning 
Cream Cheese Pecan Praline King Cake
Indulge in the ultimate Mardi Gras treat with this Cream Cheese Pecan Praline King Cake by…
Get RecipeWarm, flaky, and filled with comfort—this Tony-inspired pot pie recipe by @Here’sYourBite is the perfect blend of savory goodness and homemade charm.
Ingredients
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2 large chicken breasts (seasoned with Tony’s, garlic powder, onion powder, and smoked paprika)
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1/2 lb andouille sausage, cubed
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Olive oil
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1/2 cup butter, divided
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1 medium yellow onion, diced
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2 celery stalks, diced
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2 carrots, sliced into half-moons
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1 tbsp Tony Chachere’s, divided
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1 tsp smoked paprika
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Dash of cayenne pepper (to taste)
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6-8 cloves garlic, minced
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1/4 cup flour
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1/2 cup dry white wine, optional
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1.5 cups chicken broth
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1/2 cup heavy cream
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1 tsp chicken bouillon, optional
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1 tsp chicken bouillon, optional
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1 cup frozen peas
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1 tbsp Worcestershire sauce
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1/2 tbsp fresh thyme, chopped
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- 1/2 tbsp fresh rosemary, chopped
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- 1/2 cup fresh parsley, chopped (plus more for garnish)
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1/2 cup freshly grated Parmesan
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1 sheet frozen puff pastry, thawed and rolled out
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1 egg wash (1 egg + 1 tbsp water or cream, whisked together)
- Clear
Directions
- Heat a drizzle of olive oil in a large oven-safe skillet over medium-high heat. Add the sausage and cook until browned. Remove and set aside.
- In the same skillet, add another touch of olive oil and butter. Add the chicken breasts and cook until golden brown and fully cooked (about 5-6 minutes per side). Remove, shred, and set aside with the sausage.
- Add more butter or olive oil if needed. Add the onion, celery and carrots, and season with Tony’s, smoked paprika, and cayenne. Saute until softened, about 5-7 minutes. Add the garlic and cook for another minute.
- Clear a center in the skillet and melt 1/4 cup butter in the empty space. Whisk in the flour and cook for 1-2 minutes.
- Pour in the white wine (if using), stirring to deglaze the pan (it will form a bit of a paste). Let it cook for 2-3 minutes until slightly reduced.
- Slowly pour in the chicken broth while whisking. Stir in the heavy cream, chicken bouillon, and season with Tony’s (to taste). Let the mixture simmer for 5-7 minutes, stirring occasionally, until thickened.
- Once the sauce has thickened, stir in the cooked chicken, sausage, peas, Worcestershire sauce, Parmesan, parsley, thyme, and rosemary. Taste and adjust seasoning if needed.
- Preheat the oven to 400 F.
- Lay the puff pastry over the skillet, folding any excess around the edges, and brush with the egg wash. Cut small slits in the pastry to allow steam to escape.
- Bake for 20-30 minutes or until the puff pastry is golden and puffed.
- Let the pot pie cool for 5-10 minutes before serving. Garnish with extra parsley if desired. Enjoy!
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